Breakfast Muscat Nut Bread
|Sugar||2⁄3 Cup (10.67 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Canned crushed pineapple||3 3⁄4 Ounce|
|Chopped raisins||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Cream sugar, butter ana lemon peel until light and fluffy.
Beat in eggs until blended well.
Sift flour with baking powder, soda and salt.
Add to creamed mix- ture alternately with pineapple, mixing until blended well.
Stir in raisins and pecans.
Spoon into greased and floured 9 x 5 x 3-inch loaf pan.
Let stand for 15 minutes.
Bake at 325 degrees for 1 hour or until loaf tests done.
Let loaf stand in pan for 10 minutes; turn out on wire rack to cool thoroughly before storing.
Sift powdered sugar over top of loaf before serving, if desired.